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Jalapeno Poppers with Lime Cilantro Dip

Crispy and crunchy with a creamy filling, these little pepper bites always earn rave reviews. They're fit for any event, from a cocktail soiree to a Super Bowl party. —Tana Rogers, New York, New York

24 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

12 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/4 cups (6 ounces) shredded sharp cheddar cheese
4 green onions, finely chopped
1/3 cup all-purpose flour
6 egg whites, lightly beaten
1-1/2 cups panko (Japanese) bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
LIME CILANTRO DIP:
2 cups (16 ounces) sour cream
4 green onions, finely chopped
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon garlic salt

Directions

Cut jalapenos in half lengthwise and remove seeds. Place jalapenos on
an ungreased baking sheet. Broil 4-in. from the heat for 4-6 minutes
on each side or until lightly blistered. Cool slightly.
In a small bowl, beat cream cheese and cheddar cheese until blended.
Stir in onions. Spoon into pepper halves.

2 of 2

Jalapeno Poppers with Lime Cilantro Dip (continued)

Directions (continued)

Place the flour, egg whites and bread crumbs in separate shallow
bowls. Coat jalapenos with flour, then dip in egg whites and coat
with crumbs. Place on a greased baking sheet; sprinkle with salt and
pepper. Bake at 350° for 18-20 minutes or until lightly browned.
For dip, in a small bowl, combine all ingredients. Serve with
poppers. Yield: 2 dozen (2 cups dip).

Nutrition Facts: 1 popper with 4 teaspoons dip equals 119 calories, 8 g fat (6 g saturated fat), 30 mg cholesterol, 179 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.